Beetroot soup with cumin cashew cream

Beetroot soup with cumin cashew cream


  1. Place raw cashews in a large bowl and cover them with two inches of water. Allow cashew to soak overnight (or at least 4 hours).
  2. Strain water from the cashews and put them into a small blender or food processor. Add the lime zest, lime juice, coconut milk, sea salt and cumin and blend until smooth. Refrigerate until ready to use.
  3. Heat the oil in a medium frying pan and gently cook the chopped onion, stirring occasionally until the onion begins to brown and smells fragrant (10-12 minutes). Add the garlic, ginger, cumin, paprika, and salt. Sauté for an additional 3 minutes.
  4. Add the sautéed onion/garlic mixture to a blender along with the beetroot, coconut milk, vegetable stock and vinegar. Blend well, until the soup is completely smooth.
  5. Pour the soup into a large saucepan and heat until it’s just under a boil. Serve soup with a drizzle of Cumin Cashew Cream, raw pumpkin seeds and freshly chopped parsley.

Recipe by

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This gorgeously creamy pink soup contains no milk or cream but thanks to the clever use of coconut milk in the soup and homemade cashew cream drizzled on top, it's a dairy free delight


For the cumin cashew cream:
150g (5oz) raw cashews, soaked and drained
1 lime, zested
2 tbsp lime juice
80ml (3floz) coconut milk or water
1/4 tsp sea salt
1 tsp ground cumin
For the coconut beetroot soup:
3 tbsp coconut oil or olive oil
1 onion, chopped
5 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp sea salt
2 tsp fresh ginger, grated and peeled
250g (9oz) pack of ready cooked (vacuum pack) beetroot
235ml (1/2 pt) full-fat canned coconut milk
705ml (1pt) vegetable or chicken stock
1 tsp cider vinegar
Chopped parsley & pumpkin seeds to serve


Time: 15 mins
Serves: 5
Nutrition: n/a